Recipe:
Hasselback Potato
Ingredients
- Saffron As needed
- 3 Cloves Garlic Sliced
- 6 Tablespoons Olive Oil divided
- 2 Cloves Garlic Smashed
- Butter As needed
- 6 Medium Russet Potatoes
Instructions
- Simmer smashed garlic, 2 tablespoon olive oil and a knob of butter in a small saucepan over low heat until he ingredients are blended.
- Place potatoes horizontally on a cutting board. Starting at one end, thinly slice each potato, cutting three quarters through the potato. Be careful not to completely cut through the potato.
- Drizzle garlic oil mixture over potatoes and bake about 40 minutes in a 425 degrees F oven, until exterior is crispy and interior is soft.
- While potatoes are backing, heat saffron, sliced garlic and remaining olive oil in a saucepan over low heat. Slowly bring oil to a light simmer and when garlic is golden, remove pan from heat to infuse until potatoes are done.
- When potatoes are done, strain saffron oil through a fine mesh strainer. Drizzle about a tablespoon of oil over each baked potato and serve.
Notes
Adapted from Idaho Potato Website
